Indian Vegan Brunch!

🌿 Welcome to Indian Vegan Supper club! 🌿

Following a wonderful first edition, we're excited to welcome both returning and new guests to our next brunch.

The Indian Vegan Supper Club was created by two passionate home cooks who love sharing the authentic flavours, stories, and lesser-known regional dishes of India. Through our events, we hope to introduce guests to the incredible diversity of Indian cuisine while creating a warm and welcoming space to connect over good food.

Our brunch is rooted in the belief that plant-based eating can be joyful, nourishing, and deeply flavourful. Indian home cooking has a rich tradition of naturally plant-based dishes, and we love showcasing authentic regional recipes that are rarely found in restaurants.

Every dish is freshly prepared with care using high-quality ingredients. We also cook seasonally and source ingredients thoughtfully.

If you can’t join us on the 9th August, or if the current event is already sold out, you can add your email in the form here to stay informed about the upcoming Indian Vegan Supper Club dates

💚 What Makes This Brunch Special 💚

• Each brunch features a thoughtfully curated menu of freshly prepared items (savoury and sweet), accompaniments, traditional snacks and sweets, and seasonal fruits. We aim to ensure atleast 60-70% of the menu to be gluten-free. The brunch also includes one beverage of your choice from a selection of 4–5 homemade drinks (hot and cold options).

• For reference, the menu at our event on 24th May was as follows : [GF] Ameri Khaman, [GF] Podi Idly and [GF] coconut chutney, [GF] Poha, Vegan Paneer Paratha, [GF] Green chutney, [GF] Boondi raita, Bombay Sandwich, Khakhra [GF and regular], Pineapple Sheera, [GF] Ragi Kheer, [GF] Sweet Potato Rabdi, [GF] Khajurpak, [GF] Mango coconut laddoo, Fruits (apples, watermelons, strawberries). Beverage options were: Lili Chai no Kadho (Indian Green tea), Masala Chai (Indian tea), Haidar Dudh (Turmeric milk), Raw Mango Panna

• We share dishes that reflect our heritage and everyday Indian home kitchens, highlighting lesser known, regional specialties rarely found in restaurants.

• We cook exclusively with cold-pressed oils, without refined flour, and use traditional sweeteners such as jaggery, raw cane sugar, and dates instead of refined sugar as much possible.

• Our cooking is seasonal, mindful, and rooted in sustainability. Inspired by the the ayurvedic principles of satvic food, we avoid onion, garlic and mushrooms in our cooking.

• The menu is subject to change based on ingredient availability.

• Any surplus from the event is donated to animal welfare charities

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